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Sweet Potato Burrito Bowl

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How to Make Sweet Potato Burrito Bowl

This recipe is great for meal prepping—you can make the burrito bowls ahead of time and put them in a microwave-safe container. Just leave off the lettuce, yogurt and tomato. Reheat the bowl and then add the cold toppings.


15 min prep time


1 hr cook time


4servings


1 bowl

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Step-By-Step Instructions:

  1. Preheat the oven to 400 degrees F. Coat a baking sheet with cooking spray. Scrub and dry the potatoes and place them on the baking sheet. Bake the potatoes 45 minutes-1 hour until very tender.
  2. While the potatoes are cooking, cook the instant brown rice according to the package directions. Set the cooked rice aside but keep warm.
  3. Add the olive oil to a nonstick pan over medium heat. Add the onions and garlic and sauté 5 minutes or until the onions start to soften.
  4. Add the beans and salsa, and simmer to heat the beans through. Set the bean and salsa mixture aside but keep warm.
  5. When the potatoes are done cooking, let them cool slightly, then peel and large dice the cooked potato.
  6. To build one burrito bowl, add 1/2 cup cooked rice to the bottom of the bowl. Top with 1/4 of sweet potatoes. Top with 1/2 cup bean and salsa mixture, then top with 2 Tbsp cheese. Repeat the process for the remaining three bowls.
  7. Right before serving, top one bowl with 1/2 cup shredded lettuce, 1 Tbsp. Greek yogurt and 1/4 cup tomatoes.
Fiber Focused
Mexican/Southwestern
Dinner
Vegetarian
Main Dish
Foodie
Gluten-Free
Lunch
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Nutrition facts

4 Servings



  • Serving Size

    1 bowl


  • Amount per serving



    Calories





    260

  • % Daily value*

  • Total Fat
    7g

    9%

    • Saturated Fat
      2.3g

      12%
    • Trans Fats
      0g

  • Cholesterol
    10mg

    3%

  • Sodium
    530mg

    23%

  • Total Carbohydrate
    43g

    16%

    • Dietary Fiber
      9g

      32%
    • Total Sugars
      14g

  • Protein
    14g

  • Potassium
    1260mg
    27%

Ingredients

nonstick cooking spray
1

small sweet potatoes
2

frozen cauliflower rice
1 (12-oz) bag

olive oil
2 tsp

small onion (small dice (about 3/4 cup))
1

garlic (minced or grated)
2 clove

black beans (drained and rinsed)
1 (15.5-oz) can

salsa
1 cup

shredded Mexican cheese blend
1/2 cup

shredded lettuce
2 cup

Plain Nonfat Greek yogurt
1/4 cup

diced tomatoes
1 cup

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